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Step 4: Beat the Eggs and Sugar
1. In a large mixing bowl, add the room temperature eggs and light brown sugar. Using a hand mixer or stand mixer fitted with a whisk attachment, beat the eggs and sugar together.
2. Continue to mix for about 5 minutes, or until the mixture becomes pale, fluffy, and has approximately tripled in volume. This step is crucial because it incorporates air into the batter, contributing to the light, delicate texture of the finished cookie even though it remains fudgy in the center.
Step 5: Incorporate the Chocolate Mixture and Vanilla
1. Once your eggs and sugar are well-beaten, slowly pour in the cooled chocolate and butter mixture. Add the teaspoon of vanilla extract as well.
2. Whisk the ingredients together until they are fully combined. The goal here is to create a homogeneous mixture where the rich, chocolatey base infuses every part of the batter without any lumps or unmixed streaks of chocolate.
Step 6: Fold in the Dry Ingredients
1. Gently fold the previously whisked dry ingredients into the chocolate mixture. Use a spatula to incorporate the flour blend with a delicate hand, ensuring that you mix just until the batter is smooth.
2. The batter will be quite runny at this stage, which is normal. It is important not to overmix the batter as that can lead to a tougher cookie. The light mixing helps maintain the fudgy texture you’re aiming for.
Step 7: Chill the Batter
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